In a food processor, combine hazelnuts, pistachios, sugar and cinnamon. Process at high speed foe less than 1 minute, until nuts are ground to the consistency of coarse meal, with a few chunks remaining intact.

On a dry working surface, lay out a sheet of phyllo, short side towards you. Using a pastry brush lightly butter the half nearest you. Fold the unbuttered half over and lightly butter the half nearest you. Fold the unbuttered half over and lightly butter the fresh surface. (You’ll now have a double layer of phyllo, buttered in-between and above. )

Sprinkle 3 tbsp (45mL) of the nut mixture evenly over the entire phyllo surface. Roll the stuffed phyllo away from you, form in a long tubular shape, a bit more than 1 inch (2.5cm) wide. This rolling should be as tight as possible, but loose enough not to tear the phyllo. Place this tube against one of the walls of the baking dish.

Repeat Procedure with remaining 7 sheets of phyllo, fitting the new tubes snugly gainist each other, but without squeezing. When all 8 baklavas have been rolled, they’ll fill out the entire pan. There should be just enough butter left over to brush the entire top surface of all the baklavas. This final buttering is very important: if you’ve run out of butter, then melt some more.

Bake in preheated oven for about 1 hour until browned and their surfaces are very crisp. Remove from oven. Immediately heat honey and water together, stirring until almost bubbling. Spoon the hot honey-water mixture evenly over the warm baklavas and leave alone for about 1 hour.

The baklavas can be served at this point or they can sit for up to 2 days, unrefrigerated and lightly covered. Serve half a tube per person, either as is, or cut on the bias into 2 or 3 pieces.